Graham Cracker Crust:*
6 whole GRAHAM CRACKERS
1 Tablespoon BROWN SUGAR
3 Tablespoons BUTTER, melted
Peanut Butter Filling:
1 8 oz. pkg. REGULAR CREAM CHEESE
1 cup POWDERED SUGAR, sifted
2 Tablespoons BROWN SUGAR, packed
1/2 cup CREAMY PEANUT BUTTER
1/2 teaspoon VANILLA
3/4 cup cold WHIPPING CREAM
1 regular size (2.1 oz.0 BUTTERFINGER CANDY BAR, finely chopped
Make the crust:
Preheat oven to 350°.
Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine.
Press 1 1/2 Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling.
Make the filling:
Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated.
In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream.
Assemble the pies:
Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving.
*You could easily use mini or regular store bought graham cracker crust instead of making the crust for the jars.